The combination of pink grapefruit sections, dark green spinach and white jícama is both visually and texturally appealing. Toasted poppy seeds give an extra lift.
Active Time: 30 minutes |
Total Time: 30 minutes
1/2 red onion, thinly sliced
3 grapefruit, preferably pink or red
6 cloves garlic, peeled
2 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon coarse-grain mustard
1/2 teaspoon honey
Salt & freshly ground pepper, to taste
12 ounces fresh spinach, trimmed, washed and torn (16 cups)
1/2 small jicama, peeled and cut into matchsticks
2 teaspoons poppy seeds, toasted (see Tip)
Place onion in a small bowl, add cold water to cover and soak for 10 minutes. Drain.
Meanwhile, with a sharp knife, remove skin and white pith from grapefruit and discard. Working over a small bowl to catch the juice, cut the grapefruit segments from their surrounding membrane; reserve the segments in a small bowl. Measure 1/3 cup of the juice and set aside.
Place garlic in a small saucepan and add water to cover. Bring to a simmer over medium heat and cook until tender, about 3 minutes. Drain.
Combine vinegar, oil, mustard, honey, the cooked garlic and reserved grapefruit juice in a blender and blend until creamy. Season with salt and pepper.
Combine spinach, j&iacute;cama and reserved onions and grapefruit sections in a salad bowl. Drizzle with the dressing and toss. Arrange on salad plates and garnish with poppy seeds.
Per serving :
4 g Fat;
1 g Sat;
3 g Mono;
0 mg Cholesterol;
16 g Carbohydrates;
3 g Protein;
4 g Fiber;
110 mg Sodium;
424 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 vegetable, 1 fat
Tips & Notes
Tip: To toast poppy seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.